Double ginger cake...

So... a ginger cake. Never made one before. Ate few, but not all that good - either too gingery, almost too hot on the tongue or not gingery enough. This cake is just right. You can taste the ginger, you can feel a little bit of heat from it, but it doesn't want to kill your taste buds. The cake keeps well too, but I can't really say how long exactly, as it disappeared in 3 days time ;) 

It's very easy to make, not that complicated at all, but make sure to read the recipe all way through before you start making it - as there's some pot and heating/melting things on the stove involved in the process. It's like very moist and rich sponge cake, with very light  texture and crumb for that kind of a cake.

The recipe is by no other than Nigel Slater himself, I made few changes to the original (swapping dairy and eggs for their plant based equivalent) but it all worked well and the result is simply amazing, if I may say so myself...

How to make it...

Ingredients:
- 250 g self raising flour
- 2 teaspoons ground ginger (I gave only 1)
- 1/2 teaspoon ground cinnamon (I gave 1 full teaspoon)
- 1 teaspoon soda
- pinch of salt
- 200 g golden syrup
- 2 tablespoons syrup from the ginger jar
- 125 g vegan butter
- 3 lumps, about 55 g stem ginger in syrup
- 2 heaped tablespoons sultanas
- 125 g dark muscavado sugar
- 2 chia eggs (2 tablespoon ground chia seeds with 6 tablespoon water, whick together until thickened and foamy)
- 240 ml oat or soy milk

Method:

- Set the oven at 180C (360F). 

- Sieve the flour with the ginger, cinnamon, bicarbonate of soda and the salt. 

- Put the golden syrup and ginger syrups, the butter into a small saucepan, and warm over a low heat. 

- Dice the ginger finely then add it to the pan along with the sultanas and sugar. 

- Let the mixture bubble gently for a minute, giving it the occasional stir to stop the fruit sticking to the bottom. 

- Put the chia eggs into a bowl, pour in the milk and beat gently to break up the egg and mix it into the milk. 

- Remove the butter and sugar mixture from the heat and pour into the flour, stirring constantly and firmly with a large metal spoon. 

- Mix in the milk and eggs. The mixture should be sloppy, with no trace of flour. 

- Scoop the mixture into the non-stick or lined cake tin and bake for 35-40 minutes, or until a skewer, inserted into the centre of the cake, comes out clean. 

- Unless you are planning to serve it warm, leave the cake in its tin to cool, then tip out on to a sheet of grease proof paper. 

- Wrap it up again in foil and leave to mature for a day or two before eating. 

Smacznego!


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